Latest News

Very Berry Merrytini Recipe


Merry as a Christmas greeting implies joyful rather than jolly, but there is no reason why we cannot celebrate the […]

A Bumper Wine Year For Leopard’s Leap


The world of wine is a very competitive environment. At the 2018 Prowein show in Germany, 3690 wine producers and […]

Festive Gammon cooked in a wine bath


Cleopatra bathed in milk it gave her skin like silk Did she know what wine could do she would opt for […]

How to build a sparkling tower


  Always wanted to make your own bubbly tower? Watch our video with a few simple steps, enter our competition […]

The Curve & the Combo


A summer Christmas really throws a curve ball. Most of us would like to be in good shape when we hit the beach and […]

Highball New York Sour Recipe


The Great Gatsby, a famous 1925 novel by F.Scott Fitzgerald, is set in the golden era of cocktails and while one would […]

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

Page 1 of 4312345...102030...Last »
News

#CheninOccasion – Cake, Club and Chenin Blanc



Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also get us to  read and to get together with friends – according to us, the most basic of human rights! Having a good glass of wine at the same time does not hurt, of course. Neither does having a slice of cake…

Celebrating Chenin Blanc’s amazing ability to fit into and enhance any occasion, we introduce the glorious combination of Quarnita Loxton’s recently published novel, Being Lily, a moist, moreish and ever-so-trendy Coconut cake and yes, our 2018 Leopard’s Leap Chenin Blanc – the best one in the country according to the Michelangelo International Wine & Spirits Awards!

Treat yourself to what should have been bottom-tier in Maslow’s hierarchy! Invite your besties (or those you want to become your besties…), bake (or commission) the recipe below and open a bottle (or more) of a well-chilled 2018 Leopard’s Leap Chenin Blanc (available from leading supermarkets, online or from our Franschhoek address).

It seems reaching fulfilment in life is easier than we thought…

Coconut Cake Recipe

Click here for video instructions!

Ingredients

340 g unsalted butter, at room temperature, plus more for greasing pans

2 cups sugar

5 extra large eggs, at room temperature

1½ teaspoon vanilla essence

1½ teaspoon almond essence

3 cups flour, plus more for dusting the pans

1 teaspoon baking-powder

½ teaspoon baking-soda

½ teaspoon salt

1 cup coconut milk

115 g desiccated coconut

For the icing

500 g cream cheese, at room temperature

225 g unsalted butter, at room temperature

¾ teaspoon vanilla essence

¼ teaspoon almond essence

500 g icing-sugar, sifted

170 g sweetened shredded coconut

Method

Preheat the oven to 180 °C. Grease 2 x 23 cm round cake-pans, line with parchment paper, grease again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer at medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond essence and mix well.

In a separate bowl, sift together the flour, baking-powder, baking-soda and salt. With the mixer at low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in 115 g of the desiccated coconut with a rubber spatula.

Pour the batter evenly into the two pans and smooth the tops with a knife. Bake in the centre of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking-rack for 30 minutes, then turn the cakes out onto a baking-rack to cool completely.

For the icing, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond essence at low speed. Add the icing-sugar and mix until just smooth (don’t whip).

To assemble, place one layer on a flat serving plate, top side down, and spread with icing. Place the second layer on top, top side up, and ice the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature. And forget all about tea, this cake is beautifully complemented by the 2018 Leopard’s Leap Chenin Blanc.

 

 

Upcoming Events

12 December 2018
  • South African Table
South African Table
12:00
13 December 2018
  • South African Table
South African Table
12:00
15 December 2018
  • South African Table
South African Table
12:00
19 December 2018
  • South African Table
South African Table
12:00
20 December 2018
  • South African Table
South African Table
12:00
21 December 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
22 December 2018
  • South African Table
South African Table
12:00
27 December 2018
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]